1. Japanese Traditional Breakfast
Ingredients (2 servings)
・Ricie (as much as you want)
・Umeboshi (optional)
Miso soup
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
・1.4 oz (40g) Komatsuna (Japanese mustard spinach)
・1 sheet of Thin fried tofu (Abura-age)
Cucumber pickles
・7 oz (200g) Cooked rice
・A pinch of Salt
・A pinch of Sugar
・1 tbsp Rice vinegar☆
・1/2 tbsp Sesame oil☆
・1/2 tbsp Soy sauce☆
・1-2 tsp Sugar☆
Japanese style rolled omelet
・2 Eggs
・1/2 tsp Sugar
・1 tsp Oil
Grilled salmon
・Salmon fillet
・1-2 tsp Sake
Direction
1. [Miso soup] Simmer thin fried tofu with water (add dashi powder here if needed). When it boils. reduce the heat and simmer for 1-2 minutes, then add komatsuna. Simmer for another 2-3 minutes and turn off the heat. Dissolve miso paste.
2. [Cucumber pickles] Remove seeds from cucumber and cut into bite-sized pieces. Sprinkle with a pinch of salt and sugar. Wait for 5-10 minutes. When the water comes out, pat dry with paper towel. Make the pickle sauce by mixing ☆ in a container. Add cucumbers and mix well. Refrigerate for 30 minutes.
3. [Japanese style rolled omelet] In a mixing bowl, combine eggs and a little sugar (or salt as you like). Oil the frying pan, and make a rolled omelette, adding the eggs in about three separate batches.
4. [Grilled salmon] If the salmon is not seasoned, sprinkle with salt before grilling. 4 minutes on each side. Drizzle a little sake over the salmon before grilling to make it fluffy, if desired.
2. Stuffed Cabbage Rolls Breakfast
Ingredients (2 servings)
Stuffed cabbage rolls
・4 pieces Cabbage leaves
・3.5 oz (100g) Ground chicken (or pork or pork + beef)
・1.7 oz (50g) Onion
・1 tsp Sake☆
・1 tsp Soy sauce☆
・1/2 tsp Chicken stock powder☆
・1/2 tsp Sugar☆
・A pinch of Salt and pepper☆
・Extra black pepper (otional)☆
・1.7 cups (400ml) Water★
・4 tbsp Ketchup★
・1 tbsp Worcestershire sauce★
・1 tbsp Mirin★
・1 tsp Consomme (or Your favorite stock powder/paste)★
・1 tsp Sugar★
・1 tsp Butter★
Daikon steak
・12 oz (350g) Daikon
・2 cloves of Garlic
・1 tbsp Oil
・1 tbsp Sake◇
・1 tbsp Soy sauce◇
・1 tbsp Mirin◇
・1 tsp Oyster sauce◇
・1 tsp Sugar◇
・1 tsp Butter
Mentai-potato salad
・8.8 oz (250g) Potato
・2 oz (60g) Spicy cod roe (Mentaiko)
・3.5 oz (100g) Cucumber
・A pinch of Salt
・1 tbsp Mayonnais
・1-2 tsp Butter
Direction
1. [Stuffed cabbage rolls] Boil or (cook in microwave) cabbage leaves. Let the boiled cabbage cool. In a mixing bowl, combine ground meat with minced onion and ☆. Knead until sticky. Wrap the meat around the cabbage skin (please see the YouTube video for the detail).
Add ★ to the pan and mix well. Put stuffed cabbage rolls there. Simmer for 20-30 minutes until cabbage are soft.
2. [Daikon steak] Slice daikon thickly and make incisions. Cook in microwave for 4-5 minutes. In a frying pan, heat sliced garlic and oil. Make garlic chips, and take out once.
Cook daikon in the same frying pan until soft and browned. Season them with ◇. As soon as the heat is turned off, toss in the butter. When serving sprinkle garlic chips.
3. [Mentai-potato salad] Thinly slice cucumber. Sprinkle salt and mix well. Wait for a while until water comes out. Then squeeze the water out of the cucumber.
Peel the potatoes and boil until soft. Mash the potatoes and let it cool for a while.
In a mixing bowl, combine mashed potatoes with drained cucumber, spicy cod roe, butter, and mayonnaise.
3. Tenshinhan (Crab Omelette on Rice) Breakfast
Ingredients (2 servings)
Tenshinhan (Crab omelet on rice)
・10 oz (300g) Cooked rice
・2-4 Eggs
・1 oz (30g) Crab sticks (Imitation crab)
・Minced green onion (for topping)
・0.4 cup (100ml) Water☆
・1/2 tbsp Sake☆
・1/2 tbsp Soy sauce☆
・1/2 tbsp Sugar☆
・1/2 tbsp Potato starch (or Corn starch)☆
・1 tsp Rice vinegar☆
・1/2 tsp Oyster sauce☆
・1/2 tsp Chicken stock powder☆
・1/2 tsp Sesame oil
Nagaimo soup
・3.5 oz (100g) Nagaimo (Chinese yam)
・1.4 oz (40g) Ham slices
・1.4 oz (40g) Onion
・1.7 cups (400ml) Water
・1 tsp Consomme (Some kind of stock powder)★
・1 tsp Soy sauce★
・1/2 tsp Sugar★
・1/2 tsp Sesame oil★
・A pinch of Salt★
・A pinch of Black pepper★
Cucumber pickles
・3.5 oz (100g) Cucumber
・1 tbsp Salted kombu (Shio-kombu)◇
・1 tsp Sesame oil◇
・1 tsp Soy sauce◇
・1/2 tsp Sugar◇
Renkon and carrot stir-fry
・1.4 oz (40g) Lotus root (Renkon)
・1 oz (30g) Carrot
・1 tsp Sesame oil
・A pinch of Salt and pepper◆
・A pinch of Kombu dashi powder◆
・1/2 tsp Aonori (Dried green seaweed)◆
Pork rolls with thick fried tofu
・4.2 oz (120g) Thinly sliced pork
・3.5 oz (100g) Thick fried tofu
・A pinch of Salt and pepper
・1-2 tbsp Flour
・1 tsp Oil
・1 tbsp Soy sauce
・1/2 tbsp Sugar
Direction
1. [Tenshinhan] Place the rice on a plate. Put shredded crab sticks into beaten eggs (use 1-2 eggs for 1 serving as you like). Make fluffy open-faced omelet in a frying pan. Place omelet on top of rice.
Mix ☆ in a small pot. Heat and stir well until it thickens. Turn off the heat and add sesame oil to the sauce. Drizzle sauce over omelet.
2. [Nagaimo soup] Shred nagaimo, onion, and ham. Simmer them with water in a pot. When onions get soft, season it with ★. Adjust the amount of salt as you like.
3. [Cucumber pickles] Cut cucumber into small pieces as you like. Put them in a container and season them with ◇. Allow the flavors to soak in for 30 minutes in the refrigerator and it is ready to serve.
4. [Renkon and carrot stir-fry] Thinly slice the lotus root and carrot. Stir-fry with sesame oil until they are fully cooked. Season them with ◆.
5. [Fried tofu wrapped with pork] Sprinkle salt and pepper on thinly sliced pork (only one side is fine). Wrap pork around thick fried tofu cut into bite-size pieces.
Coat the surface with flour. Fry them with a little oil until the pork is fully cooked. Add soy sauce and sugar into the pan, and toss the pork with the sauce.
4. 3 Onigiri & Chicken Meat Ball Miso Soup Breakfast
Ingredients (2 servings)
3 Onigiri
・Rice (as much as you want)
・2 oz (60g) Salmon
・1 tsp Sake
・1 Egg
・1-2 tbsp Minced green onion
・1 tbsp White sesame seeds
・1 tbsp Salted kombu (Shio-kombu)☆
・1 tbsp Dried bonito flakes☆
・1/2 tsp Sesame oil☆
・1/2 tsp Soy sauce☆
・1/2 tsp Sugar☆
・3.2 oz (90g) Sweet potato
・1/2 tsp Soy sauce
・1/2 tsp Sugar
・1-2 tbsp Minced pickled daikon (optional)
・1-2 tsp Black sesame seeds
Chicken meat ball & fall vegetables miso soup
・4.6 oz (130g) Ground chicken
・3 tbsp Minced green onion★
・1 tsp Grated garlic★
・1 tsp Grated ginger★
・1 tsp Sesame oil★
・1 tsp Soy sauce★
・1/2 tsp Sugar★
・1/2 tsp Chicken stock powder (Somi-shantan)★
・A pinch of Salt★
・3.5 oz (100g) Lotus root
・3.5 oz (100g) Sweet potato
・2/8 oz (80g) Daikon
・1 oz (30g) Carrot
・2.5 cups (600ml) Water
・2 tbsp Miso paste
・1/2 tbsp Oyster sauce
・1/2 tbsp Soy sauce
Fried mackerel marinated in sweet vinegar sauce
・6.7 oz (190g) Canned mackerel (This recipe uses the one in water and salt.)
・2-3 tbsp Potato starch or Corn starch
・Oil for deep-frying
・2 oz (60g) Onion
・1 oz (30g) Carrot
・1 oz (30g) Green bell pepper
・3 tbsp Rice vinegar◇
・3 tbsp Sugar◇
・2 tbsp Soy sauce◇
・2 tbsp Mirin◇
・A pinch of Nanami togarashi (optional)
Japanese-inspired sausage and potato stir-fry
・7 oz (200g) Potato
・3.2 oz (90g) Sausage
・1.7 oz (50g) Onion
・1 tsp Minced garlic
・1-2 tsp Butter
・1 tsp Soy sauce◆
・1/2 tsp Chicken stock powder (Somi-shantan)◆
・A pinch of Salt and pepper◆
Direction
1. [Onigiri1] Cook salmon with a little sake and a pinch of salt if needed. Make scrambled eggs. Mix cooked rice with salmon flakes, egg, minced green onion, and white sesame seeds.
[Onigiri2] In a small mixing bowl, combine ☆.
[Onigiri3] Cut sweet potatoes into tiny cubes. Stir-fry them with a little sesame oil. Then, season it with soy sauce and sugar. Mix cooked rice with the sweet potatoes, minced pickled daikon, and black sesame seeds.
Make 3 rice balls using above ingredients.
2. [Miso soup] Cut your favorite veggies into small pieces. Simmer in a pot with water.
In a mixing bowl, combine ground chicken with ★. Knead well.
Scoop the meat with a spoon and drop it into the boiling soup, forming it into a ball.
When vegges and meat balls are cooked, add soy sauce and oyster sauce. Mix well and turn off the heat. Finally, dissolve miso.
3. [Fried mackerel] Break up mackerel into smaller pieces. Coat them with potato starch. Fry in oil for 3 minutes on each side until crisp.
Stir-fry onion and carrot in a frying pan with a little oil. When they are soft add bell pepper and fry for 2 minutes. Add ◇, boil slightly and turn off the heat.
Put fried mackerel in a container, and pour the sauce. Let sit for 10-20 minutes and it’s ready to eat.
4. [Sausage and potato stir-fry] Slice the potatoes, and fry in butter until slightly browned.
Add onion and cook until potatoes are almost cooked. Add sausage and garlic. Stir-fry and season them with ◆.
5. Sweet Potato Mixed Rice & Tantan Soup Breakfast
Ingredients (2 servings)
Sweet potato mixed rice
・1 go (150g/5.3oz) Raw rice
・3/4 cup (180ml) Water
・5.6 oz (160g) Sweet potato
・1 tbsp Sake☆
・1/2 tsp Salt☆
・A pinch of Dashi powder☆
・Black sesame seeds
Tantan soup
・4/5 cup (200ml) Water
・4/5 cup (200ml) Milk
・4 oz (110g) Pork
・2.5 oz (70g) Tofu
・1.7 oz (50g) Bean sprouts
・1.7 oz (50g) Onion
・1 oz (30g) Carrot
・1 oz (30g) Cabbage
・1 tsp Sesame oil
・A pinch of Salt and pepper
・2 tsp Chicken stock powder★
・1 tsp Sake★
・1 tsp Sugar★
・1 tsp Soy sauce★
・1 tsp Miso paste★
・1 tsp Oyster sauce★
・1 tsp Sesame paste★
・1/2 tsp Doubanjiang★
・1/2 tsp Grated ginger★
・1/3 tsp Grated garlic★
・Chili oil (Raayu)
・Boiled egg
・Minced green onion
Sweet potato side dish
・6.3 oz (180g) Sweet potato
・1 tbsp Oil
・1 tsp Soy sauce◇
・1 tsp Sugar◇
・1 tsp Mirin◇
Tomato and tuna salad
・14 oz (400g) Tomato
・2.8 oz (80g) Canned tuna
・1 tbsp Salted kombu (Shio-kombu)
・3 sheets of Shiso leaves
・1-2 tbsp Dried bonito flakes
・1 tsp Sugar◆
・1 tsp Soy sauce◆
・1 tsp Rice vinegar◆
・1 tsp Sesame oil◆
Direction
1. [Sweet potato mixed rice] Wash rice and drain. Once the water required for 150 g of rice is in the rice cooker, remove 1 tablespoon of water. Add ☆ and stir well. Spread diced sweet potatoes on rice. Cook rice in rice cooker as usual.
2. [Tantan soup] Cut all the vegetables, tofu, and pork into small pieces. Stir-fry onion and carrot with oil. When it’s slightly cooked, add pork. Sprinkle salt and pepper on the pork. Stir-fry until pork is almost cooked.
Add water and cabbage. Simmer until vegetables are soft.
Add tofu, bean sprouts, and ★. Stir well, and add milk. Heat the milk until it is just about to boil and taste. Add salt and pepper as needed.
Serve in bowls, and topped with a boiled egg and minced green onion. Sprinkle with raayu (chili oil), if desired.
3. [Sweet potato side dish] Shred sweet potatoes. Stir-fry them with oil until soft. Season it with ◇.
4. [Tomato and tuna salad] Dice tomatoes. Mix it with oil drained tuna, shredded shiso, salted kombu, and ◆. You can add dried bonito flakes if you have one.
6. Chicken Namban Breakfast
Ingredients (2-3 servings)
Edamame rice
・11.6 oz (330g) Rice
・2.8 oz (80g) Edamame beans
・2 tbsp Salted shredded kelp (Shio-kombu)
・1 tsp Sesame oil
・1 tsp White sesame seeds
Chicken namban
・9.2 oz (260g) Chicken breast
・A pinch of Salt and pepper
・2 tbsp Potato starch
・1 tbsp Oil
・2 tbsp Sugar☆
・1.5 tbsp Soy sauce☆
・1.5 tbsp Rice vinegar☆
Tartar sauce
・1 Boiled egg
・1 tsp Ponzu sauce*★
・1/2 tsp Sugar★
・1.7 oz (50g) Mayonnaise★
・1.4 oz (40g) Asparagus
・1 tsp Butter
・A pinch of Salt and pepper
・A pinch of Garlic powder
Cucumber pickles
・3.5 oz (100g) Cucumber
・1 tsp Soy sauce◇
・1/2 tsp Sesame oil◇
・1/2 tsp Grated ginger◇
・1/2 tsp Chicken stock powder◇
・1-2 tbsp Dried bonito flakes◇
Cold miso soup
・2 oz (60g) Eggplant
・1.4 oz (40g) Carrot
・1 oz (30g) Okra
・1 oz (30g) Tomato
・1.7 cups (350ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
・1.7 oz (50g) Ice
*Ponzu sauce
・1 Lime
・3.5 tbsp (50ml) Soy sauce
・2.5 tbsp (40ml) Rice vinegar
・2 tsp Mirin
・1 tsp of Dashi powder
Direction
1. [Pickles] Cut cucumber into small pieces, put them in a bag or container. Season them with ◇. Put it in the refrigerator to soak up the flavors while you make other dishes.
2. [Edamame rice] Lightly rub washed edamame with salt. Boil in plenty of water for 2.5 minutes. Remove beans from pods.
3. When rice is cooked, combine it with edamame beans, shio-kombu, and sesame oil.
4. [Chicken namban] Cut chicken into thin slices. Sprinkle salt and pepper on both sides, and coat them with potato starch. Cook in a frying pan with oil. Mix ☆ in a bowl and pour it to the frying pan when chicken is cooked. Simmer for 1-2 minutes and leave it in the sauce until ready to serve.
5. Mince hard boiled egg, and asparagus. Stir-fry asparagus with butter in a frying pan, and season it with salt, pepper, and garlic powder. Let it cool.
6. Mix egg, asparagus, and ★ in a bowl to make tartar sauce. Serve on top of chicken.
7. [Cold miso soup] Simmer eggplant and carrot with water (add dashi powder as needed). When they get soft, add okra. Simmer for 1-2 minutes, and turn off the heat. Dissolve miso paste. When it’s cooled a bit, serve in a bowl and add some ice to make it cold miso soup.
